Directions:

Mix the eggs, seltzer, chicken fat, salt and pepper in a bowl. Gradually stir in the matzo meal, stirring until everything is well combined. Chill, covered, in the refrigerator for at least 4 hours and up to 8 hours.

Bring a pot of salted water to a boil.

Using cool, wet hands shape the matzo mixture into 8 balls, each about 1 1/2-inches in diameter.

Reduce the heat to simmering and gently add the matzo balls. Cover the pot and poach the matzo balls in the barely simmering water for 25 minutes.